Oaxaca Chicken Molé with Southwest Sedona Black Bean and Roasted Corn Salsa with Arugula Yogurt Sauce
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Serves 4
Oaxaca Chicken Molé
Ingredients for Oaxaca Chicken Molé
Four 6-8 oz breast of chicken
4 Tablespoons Two Snooty Chef's Oaxaca Molé Seasoning
2 Tablespoon Olive Oil
Southwest Sedona Black Bean Roasted Corn Salsa
Ingredients-Southwest Sedona Black Bean Roasted Corn Salsa
2 cups cooked black beans
2 cups roasted corn
1/2 cup diced red peppers
1/2 cup diced red onion
1/2 cup diced fresh tomato
2 Tablespoons Southwest Sedona Two Snooty Chefs Gourmet Seasonings
2 Tablespoons fresh coarse chopped cilantro
Kosher salt and pepper to taste
Arugula Yogurt Sauce
Ingredients for Arugula Yogurt Sauce
1 cup plain yogurt
1/8 cup Arugula
1 Tablespoons fresh lime juice
Kosher salt and pepper to taste
Procedure
- Brush Chicken with oil and coat with Oaxaca Molé. Brown in frying pan with oil.
- Finish cooking in 400º oven. Cook chicken to 155º.
- Salsa: mix all ingredients and chill.
- Yogurt Sauce: Place Arugula in food processor, blend well, add yogurt and season with Kosher salt and pepper.
Plating Oaxaca Chicken Molé with Southwest Sedona Black Bean and Roasted Corn Salsa with Arugula Yogurt Sauce
- Place black bean roasted corn salsa on plate.
- Slice chicken and place on salsa.
- Drizzle yogurt sauce over chicken.
- Garnish with fresh cilantro.
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